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BBQ Rib Rub

BBQ Rib Run Recipes


  • 2½ tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon Chili Powder
  • ½ teaspoon freshly ground black pepper
  • A pinch of Cinnamon
  • 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
  • Yellow Mustard
  • Apple Cider Vinegar
  • 1½ cups store-bought or homemade barbecue sauce plus more


  • Trim the fat down off the rib, but don’t strip it completely.
  • Remove any Silver Skin on the back
  • Lather a small layer of yellow mustard on the ribs as a binder
  • Combine all your dry ingredients and sprinkle over the top and on the back.
  • Cover Completely.
  • Preheat oven or smoker to 200°.
  • Cook until internal Temperature of about 125° (time may vary, but 2-3 hours)
  • Remove from Oven or smoker and place each rack of ribs on a double layer of foil; Baste with BBQ
  • Sauces, that has been mixed with some Apple Cider Vinegar (loosen the sauce, but don’t make it watery.
  • Add 4 to 5 TBSP of Butter squares across the top, and wrap racks and return to the over/ smoker
  • Bake ribs until very tender but not falling apart, until about 175° and open the foil.
  • Continue to baste every few minutes with your BBQ sauce until caramelization happens on the top and until the ribs hit about 200°
  • Carefully remove ribs from heat and let Ribs sit and cool

Pairs well with….? 

“I like to prep this BBQ rub with
Titos in a red Solo cup” -Matt

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